Start the summer with simple, succulent salmon
Simple Salmon with Cucumber-Radish Relish
Taste of Norway Editor
The Norwegian American
This Simple Roasted Salmon with Cucumber-Radish Relish is just the thing to help us ease our way from spring into summer. Cucumbers, radishes, and scallions are tossed with a bit of prepared horseradish to create a delicious and easy relish to serve alongside roasted salmon filets. This dish is seriously elegant in a very “New Nordic” kind of way, and best of all, it comes together in less than 30 minutes. That’s my kind of meal!
When I roast salmon in the oven, I like to cover a rimmed baking sheet with foil or parchment and lay the skin-on salmon filets on top. When the fish is cooked through and you are ready to serve, you can simply run a thin metal spatula in between the fish and the skin, leaving the skin behind on the baking sheet. The foil or parchment ensures an easy clean up at the end of the evening.
The relish contains just four ingredients, and it is so fresh and tasty with the salmon. To round out the meal, I would suggest a simple side, such as quinoa or couscous with fresh herbs and roasted asparagus. What a wonderful meal to kick off the summer season!
Simple Roasted Salmon
with Cucumber-Radish Relish
4 6-ounce skin-on salmon filets (skinned salmon filets work just fine, too)
1 tbsp. + 2 tsps. extra-virgin olive oil, divided
Coarse salt and freshly ground pepper
1 cup diced, peeled, and seeded cucumber
½ cup diced radishes
¼ cup thinly sliced scallions
2 tbsps. prepared horseradish
Preheat the oven to 425°. Place salmon on a rimmed baking sheet covered with foil or parchment paper. Brush salmon with
1 tbsp. of the olive oil and season with salt and pepper. Roast until salmon is just cooked through, about 10-13 minutes.
Meanwhile, combine radishes, cucumber, and scallions together in a medium bowl. Stir in horseradish and remaining
2 tsps. of olive oil. Season to taste with salt and pepper.
Remove salmon from the baking sheet using a thin spatula, leaving the skin behind.
Serve immediately with cucumber-radish relish.
Photos by Kristi Bissell
Adapted from Martha Stewart Living, April 2012
This article originally appeared in the June 24, 2022, issue of The Norwegian American. To subscribe, visit SUBSCRIBE or call us at (206) 784-4617.